Material:
75 g margarine / butter
50 ounces soft light brown sugar
2 eggs, separated
175 grams self-raising flour, sifted
1 / 2 tsp vanilla essence (I did replace the mocha essence)
75 gr caster sugar
25 g walnuts, chopped (I used chopped peanuts)
25 g glace cherries, chopped
Method:
1. Beat the margarine and brown sugar together Until pale and fluffy, then beat in the egg yolks.
2. Stir in the flour and essence.
3. Press the mixture over the base of greased and based-line 20x30 cm swiss roll tin.
4. Whisk the egg whites stiff Until, then Whisk in caster sugar, 1 tblsp at a time (mikser pake yah). Fold in nuts and cherries (mix evenly).
5. Spread the nut mixture over the crumble base, to within 1 / 4 in of the edges.
6. Bake in the oven preheated to 180 C for 20-30 minutes, Until nut topping is set and brown.
7. Cut into slices while still hot, then leave to cool in the tin.
Makes 12 slices.
Source: Cakes and Baking by Moya Maynard